by Chef Todd | May 16, 2012 | cookery course
Cooking pork tenderloin will be the focus of our Elements of Entrée Production class today, as we’re serving 30 hungry diners using a Family Style Service in cooperation with the Hospitality class in the next room. It’s great exposure to both sides of dining room...
by Chef Todd | Mar 27, 2012 | Cooking Classes, cooking courses
Chef college is calling me…again! I’m on the same campus that inspired me to become a chef, but now I’m the one doing the teaching. Call me “Professor” if you’d like, but the correct response in this school is “Yes, Chef”! I’ve returned to my alma mater in Baltimore...
